Chicken Chili Soup

Ingredients 
(Serves 6)
3 cups chicken breast, cooked and chopped (I cooked in my cast iron while the onions were sauteeing)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced (I did not remove the seeds, whoah spice...whoah)
1 4 oz can of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Fresh cilantro, diced
Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.  Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.  Stir together and add the chicken broth.  Bring to a boil, turn down to medium low, and simmer for 10 minutes.  Add the chicken and cook for another 5 minutes.  Serve with fresh cilantro and avocado.
Enjoy!